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Dietary Specials wheat & gluten free multigrain sliced bread

Added on 08 Mar, 2005 by Helen Fletton.

The wheat-free.org kitchen followed the preparation instructions on the
packet to either oven cook, microwave or toast.

Oven cooking: we didn't like the smell of the bread once it was oven cooked,
it had a slightly sweet sickly aroma, and smelt
nothing like hot bread should smell. The texture when hot was a bit like the
cheaper wheat containing breads, and stuck to the roof of
our mouths.

Microwave cooking: again we didn't like the smell once cooked, and it pretty
much was the same results for taste and texture as the
oven cooked test.

Toasted: we really liked this bread toasted. Again it didn't smell like we
wanted bread to smell like while toasting, but once it
was cooked to a golden colour it looked nice and appetising. The taste was
okay toasted, as was the texture, and we liked the crunchiness
of it.

We then spread each of the 3 cooked versions with low fat spread, jam and
Marmite. Again the oven cooked and microwaved slices weren't
terribly tasty, and we thought that it was a good job that the jam and Marmite
added a lot of flavour to cover the bread taste. However the
toasted version was great with jam or Marmite, and we also went on to try it
with ripe brie.

Overall our testers thought that they would not want to try to make a packed
lunch out of this bread as it became very fragile after
heating and leaving to go cold. Though when cold the taste was less intrusive.
But all of our testers voted that the bread toasted was
really good, and a great breakfast treat that they had been missing.

This review refers to the multigrain version only.

Our testing panel is made up of people with wheat allergies and also people
who can eat wheat as part of their normal diet.